Carefully split cooled cake layers in half,
placing on waxed paper until needed. If one layer should
break, not to worry, a three-layer cake works very well!
Wash and dry strawberries. Reserve the eight
best for the top. Slice the rest in about four slices each,
divide into three equal portions.
Sift powdered sugar into cream. Add vanilla and
whip until very thick.
Place first cake layer cut side down on cake
plate. Spread with 3/4 cup whipped cream.
Arrange one portion of sliced strawberries on
top of the whipped cream, distributing evenly.
Repeat with the two remaining layers, always
placing the cake with the cut side down, each time using about
3/4 cup whipped cream and one portion of the sliced berries.
Cover the sides and top with the remaining
whipped cream, smoothing with a knife or spatula. The sides
may be "combed" with a decorators tool for a textured finish.
Press out eight swirls of cream using a pastry
bag with a medium swirl tip and the reserved 1/2 cup of
whipped cream. Place one whole ripe berry in each of the
swirls pointed end up.
Sprinkle some sliced toasted almonds lightly on
the swirls surrounding each berry and also at the bottom edge
of the cake, extending about 1 - 2 inches up from the plate.
Keep refrigerated until ready to serve.
